摘要
采用明胶、壳聚糖、蛋清、果胶酶、木瓜蛋白酶5种澄清剂,对赤霞珠干红葡萄酒进行澄清处理,分解其中的果胶和蛋白质等胶体物质,使其与酒中的单宁、蛋白质、金属复合物,以及果胶质等发生絮凝作用,从而将这些物质除去,以提高酒的澄清度、稳定性和减轻酒的脱色。结果表明,0.08%壳聚糖、0.005%木瓜蛋白酶、0.05%明胶澄清处理的澄清度好于0.05%果胶酶和0.04%蛋清处理,但0.05%明胶处理引起酒的脱色较重。因此,0.08%壳聚糖和0.005%木瓜蛋白酶处理是较理想的赤霞珠干红葡萄酒的澄清处理方法。
Gelatin, chitosan, albumen, pectinase and papain were used as clarifier in clarification procedure of cabcmet savignon wine to improve the clarity and the stability and reduce the decotoration of the wine by decomposing the colloidal substances including pectin and protein, etc., and flocculating tannin, protein, metal compound and pectin. The results showed that, the clarification effects of 0.08% chitosan, 0.005% papain and 0.05% gelatin were better than that of 0.05% pectinase and 0.04% albumen. The decoloration of the wine treated by gelatin was serious. The optimum clarification procedures were 0.08% chitosan and 0.005% papain.
出处
《农产品加工（下）》
2010年第1期19-21,共3页
Farm Products Processing
基金
甘肃省教育厅研究生专项资助项目(2006EA860002)
